Certainly! Here’s the corrected text:
“Here is our recipe for parsnip ice cream:
– 958g 1/2 and 1/2
– 600g peeled and chopped parsnips
– 252g light agave syrup
– 5g salt
– 1/4 grated tonka bean
Cook all the ingredients together over a low flame until the parsnips are tender and falling apart. Cool the mixture in a bowl over an ice bath. Puree the cold mixture in a blender and strain through a fine mesh strainer. Freeze the mixture in an ice cream maker or in a Paco Jet canister to be shaved to order. This ice cream finds a balance between savory and sweet. While we used it with smoked sea trout roe, it will work equally well with a chocolate cake or a tart cherry financier.”
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